Trout And Spinach Salad Recipe

Ingredients

Chutney Dressing

3

cups bite-size pieces fresh spinach (6 ounces)

1

cup sliced fresh mushroom (3 ounces)

1/2

cup canned bean sprouts, if desired

2

thin slices red onion, separated into rings

1

pound lake trout, ocean trout or rock fish fillet, skinned

Freshly ground pepper, if desired

Preparation

Make Chutney Dressing. Toss spinach, mushrooms, bean sprouts, onion and half of the dressing. Divide among 4 serving plates.

Set oven control to broil. Cut fish fillets into 4 serving pieces. Place on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).

Place fish on spinach mixture. Pour remaining dressing over fish. Serve with pepper.

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